Persian Eggplant Dip (Kashke Bademjan)

This is a healthier version of Persian Eggplant Dip (Kashke Bademjan) which uses baked eggplant and not fried. But don’t worry – it certainly does not skimp in flavor!

When I go to parties, I always find myself grazing at the appetizer table. I love tasting all the small bites and enjoy the selection of textures and flavors. I typically eat more appetizers and have no appetite for the impending main course.

This is equally true with the Persian mezze, or appetizer spread: feta with fresh herbs (noon o panir), lavash, hummus, Persian Eggplant Dip (Kashke Bademjan), beef cutlets and Persian Yogurt with Cucumber (mast o khiar), to name a few. I love them all.

Why you must try this recipe

I learned about this dish from my uncle, when I was living in Tucson attending the University of Arizona, where he is a professor. I frequently spent the weekends with my aunt and uncle and fill up on their delicious cooking.

I know not everyone likes eggplant. Me?! I positively love it! Okay, the texture is super soft when cooked but the flavor… I think it is incredible.

Persians love eggplant. We make a wonderful eggplant stew (khoresh bademjan) and we even pickle eggplant. We even mix yogurt with cooked eggplant (borani bademjan).

This dish is similar to babaganoush. The eggplant is fried (or in this recipe, baked) and mixed with sautéed onions and garlic. Where babaganoush uses tahini, this dish uses kashk (fermented yogurt).

The flavor is incredible. I actually can’t stop myself from eating this eggplant dip. Everyone I serve this to also fall in love with it. Simple fresh flavors don’t need to be heavily spiced or fussed over to make a big impression.

Make a little or make a lot. Serve it as a wonderful appetizer and enjoy the leftovers for a fabulous snack! It really is, totally irresistible.

Ingredients you need

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• Eggplant: I prefer to use the smaller, firmer eggplants like Italian or Japanese eggplants. I have even used the long thin Chinese eggplants. But you can totally use the larger and less expensive globe eggplants.
• Extra virgin olive oil: I use olive oil in everything. Yes, you can roast vegetables and fry with extra virgin olive oil. You want to use olive oil for its flavor so feel free to use a vibrant or peppery olive oil.
• Onion: Caramelized onions are mixed in with the eggplant and also used to garnish on top. You can use white, brown or sweet onions.
• Garlic: You want garlic to be tasted in this dish so use real garlic and not garlic powder.
• Kashk: Kashk is basically fermented yogurt with much of the liquid evaporated off. You can make kashk at home, buy kashk on amazon or buy it from a middle eastern market. If you can’t find it, you can substitute kashk with sour cream or creme fraiche. 
• Seasonings: Salt, black pepper and dried mint (for garnish).

Step-by-step directions

1. Peel and cut eggplant into circles approximately 1-inch thick. Cover a cooling rack with two sheets of paper towels then place sliced eggplant on the towels and sprinkle with 1 teaspoon salt. Turn eggplant slices over and sprinkle with another 1 teaspoon salt.

Cover eggplant with two more sheets of paper towels and place a baking sheet over the eggplant. Place some heavy objects, like books, on top of the baking sheet. This will help squeeze out the excess water. Let the eggplant sit like this for 1 hour.

This process removes the bitter water inside the eggplant. I do this every time I cook eggplant, especially the larger globe eggplants.

2. Remove the weights off the eggplant and pat each slice with paper towel to remove extra water. In a single layer, place eggplant slices onto a baking sheet. Rub both sides of the eggplant slices with olive oil.

3. Bake at 400ºF for 20 minutes and turn eggplant slices over. They should be browned on the bottom and bake for an additional 15-20 minutes. Place eggplant in a large bowl and allow to cool to room temperature.

4. Sauté sliced onions in olive oil over medium heat. When onions start to soften, reduce to low and cook until onions brown and caramelize, about 30 minutes. Be patient and cook them on low temperature. You want the onions to brown and caramelize and not burn.

5. Mix in garlic cloves and cook for 2 minutes then turn off the heat. Reserve 1 tablespoon of the caramelized onions for the garnish. You can also caramelize additional onions if you want more on top of your dip.

6. Add onions (leaving oil in pan) to the cooled eggplant and mash with a fork or immersion blender.

7. Stir in kashk (or sour cream) along with ground black pepper. Transfer and spread eggplant mixture evenly into serving dish. Garnish with reserved onions. In the warm frying pan add dried mint to the remaining oil. Heat oil until mint darkens, but do not burn. Sprinkle the oil and mint over the onion garnish.

Recipe tips and FAQs

Garnishing your Persian eggplant dip, much like garnishing any Persian dish, is up to he (or she) who prepares it. Persians take a lot of pride on presentation, so many dishes are garnished to artistic mastery. Kashkeh bademjoon is typically garnished with caramelized onions and some dried mint heated up in extra virgin oil. 

You can prepare this dish in advance, if you need to. Create the dip and store it in an airtight container in the refrigerator for up to 2 days before serving. Leftovers will last in the refrigerator 3-5 days after it was made. You can also freeze leftovers for up to 3 months.

Kashke bademjan is a classic Persian appetizer that is incredibly full of flavor. So think of the the Persian mezze as the Spanish version of tapas. Serve it with lavash bread, pita bread, pita chips or even tortilla or potato chisp.

And of course, enjoy – noosheh jan!

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

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